Grandma Oma always used to pickle okra this way and I still do Spicy pickled okra is a welcome change on a relish tray Refrigerate jars after opening
Prep Time
12 hrs
Dificult
Medium
Servings
12 hrs 35 mins
Ingredients
Instructions
Gather all ingredients.
Dotdash Meredith Food Studios
Inspect three pint-sized jars for cracks and rings for rust
discarding any defective ones. Immerse in simmering water until brine is ready. Wash new
unused lids and rings in warm soapy water.
Bring water
vinegar
and salt to a rolling boil in a small saucepan.
Dotdash Meredith Food Studios
Divide okra evenly between the hot
sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra
then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
Dotdash Meredith Food Studios
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
cover
and process for 10 minutes.
Remove the jars from the stockpot and let rest
several inches apart
for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool
dark area.
Dotdash Meredith Food Studios
From the Editor
For safety when canning and preserving foods
contact your local extension for processing times in your area that will be specific to your altitude.
